- 1/2 gallon of milk
- 2 tbsp plain yogurt
- 1/2-3/4 cup (more or less) of raw honey
- 1 1/2 tbsp of vanilla (I use Mexican vanilla)
Pour a half gallon of milk into the instant pot.
Press the yogurt button and select boil.
Bring to boil. When it beeps, check temp. It must be 180-185. Sometimes you have to boil it again.
Once it’s 180-185, place pot in a cool bath of water (not ice, just cool water).
Bring temperature down to about 110 degrees. When it reaches temp (must be at least 110 degrees, maybe even a couple degrees cooler, but not higher), put 2 tbsp of starter yogurt into the pot and whisk.
Place the pot back in Instant Pot and hit yogurt till it shows 8 hours. Put the lid on and walk away.
8 hours later, place the pot (covered- I use foil) in the refrigerator.
Once it is thoroughly cooled (typically I keep it in the fridge overnight), it’s time to strain it (if you want Greek yogurt).
I use a yogurt strainer that I bought on Amazon, but you could also use a tightly stacked cheese cloth or a large coffee filter.
Place this back in the refrigerator.
Let it strain for at least 4 hours.
Scoop into a large bowl, mix in a cup of raw honey (more or less depending on your desire for sweetness) and 1 1/2 tsp of vanilla (I use Mexican vanilla). Mix well with a whisk.
Scoop into small containers. I use 8oz glass Ball containers.
Back in the fridge and enjoy! These are good for quite a while. I would say at least a month. But Robert eats them up (with some homemade granola). This is his favorite breakfast.